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Grilled Pumpkin Bruschetta

This pumpkin bruschetta is a delightful twist on a classic appetizer, combining the earthy sweetness of grilled pumpkin with creamy white cheese, vibrant pesto, and crunchy toasted seeds. Served on dark bread like pumpernickel, this dish is both visually appealing and packed with flavor, making it perfect for gatherings or a cozy night in.

Ingredients (for 4 servings):

• 1 small pumpkin, peeled and sliced into thin rounds
• 4 slices pumpernickel bread (or your choice of dark bread)
• 1 cup white cheese (such as goat cheese or ricotta)
• ½ cup pesto (store-bought or homemade)
• ¼ cup pumpkin seeds (or your favorite seeds)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Toss the pumpkin slices in olive oil and season with salt and pepper. Grill for about 3-4 min. on each side until tender and lightly charred. Remove from heat and set aside.
3. In a small skillet, toast the pumpkin seeds over medium heat for 3-4 min. until golden and fragrant. Remove from heat and let cool.
4. While the seeds are toasting, lightly toast the pumpernickel bread on the grill or in a toaster until crispy.
5. To assemble, spread a generous layer of white cheese on each slice of toasted bread. Top with grilled pumpkin slices, a dollop of pesto, and a sprinkle of toasted seeds.
6. Garnish with fresh basil, if desired, before serving.